SAUTEED SQUASH WITH TOMATOES & ONIONS
My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. -Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.
Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
SUMMER SQUASH AND TOMATO RISOTTO
Risotto is a classic Italian dish that, like pasta, can be done in a million different ways. Here, we're using some of summer's best produce: ripe tomatoes and green zucchini. Risotto is very much about technique. You want to get the consistency and texture exactly right, so it's creamy but still al dente. Here's how.
Provided by Michael Tusk
Categories main-dish
Time 2h20m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Mince the onion, keeping the onion pieces about the same size as the rice grains. Dice the zucchini, reserving the ends.
- Remove the tomatoes from the oven. Discard the basil leaves. Purée the tomatoes in a food processor or by hand by chopping and mincing the tomatoes on a cutting board until no chunks remain. Set aside ½ cup of Tomato Purée. (Reserve the remainder for another use.)
- Melt 2 tablespoons of cold butter in a saucepan over low heat. Add the onions and cook very slowly, until the onion is tender but has taken on no color. In a separate sauce pot, bring vegetable stock to a simmer, and infuse with the zucchini ends and basil stems.
- Add the rice to the butter and onion soffritto and toast, stirring with a spoon, for about 4 minutes. Toast at a low heat; do not let the rice take on color. When the rice is toasted and the grains are a nice white color, add the wine and cook over moderate heat until all the wine is reduced. Set a timer to 16 minutes. Start adding the hot stock to the rice, one ladle at a time, just covering the rice. Repeat, adding more stock, each time the liquid has absorbed into the rice. Continue to stir after each addition of stock and wine. (Note: At the eight-minute mark, move on to step 6.)
- At the eight-minute or halfway mark, add the zucchini. Continue cooking for the final eight minutes while adding the remaining stock. Dice the remaining cold butter and set aside. When the timer goes off, let the rice rest for about thirty seconds but no more, to prevent cooling. Finish by adding the Parmigiano-Reggiano, Tomato Purée, diced butter, and squash blossoms (optional); then stir.
- Season with the salt and adjust the rice with some warm stock if necessary. The final consistency should be creamy and spread slowly on the plate. Serve immediately on warmed plates. Garnish with a chiffonade of mixed basil leaves.
- (Note: If you want to skip making the Tomato Puree, combine 1/2 cup of plain tomato sauce with 1 grated clove of garlic.) Preheat oven to 325 degrees F. Core the tomatoes. With a sharp knife, cut the tomatoes through the equator and lay cut side up on a half-sheet pan fitted with a wire rack. Season the tomatoes with the salt evenly. Cut the garlic into thin slices and place a slice of garlic on each tomato half. Finish with some basil chiffonade on each tomato. Drizzle the tomatoes with olive oil and roast in the oven, 1 1/2 hours.
ROASTED GARLIC-PARMESAN ZUCCHINI, SQUASH AND TOMATOES
Flavor packed roasted zucchini, squash and tomatoes made with garlic, parmesan cheese and herbs. These sheet pan veggies are incredibly simple yet full of delicious flavor and make a great healthy, easy summer side dish to any meal.
Provided by Jaclyn
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
- In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
- Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 168 kcal, Carbohydrate 8 g, Protein 8 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 278 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SPAGHETTI SQUASH WITH FRESH TOMATOES AND RICOTTA
This quick, flavorful and healthy side is done from fridge to table in under 30 minutes. We trim off the top and bottom of the squash, poke it all over and cook it in the microwave in a fraction of the time it would take to roast it. If you wanted to make this a complete meal, juicy turkey meatballs would be a delightful accompaniment to this pasta alternative.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir together the tomatoes, shallot, vinegar, chile flakes, garlic, 1 tablespoon olive oil, 1 tablespoon basil and 3/4 teaspoon salt in a medium bowl. Set aside to marinate, stirring the tomatoes every 10 minutes, while you prepare the spaghetti squash.
- Carefully slice off the top and bottom of the squash, trimming just enough so that the inner flesh of the squash is exposed. Use a sharp paring knife to poke ten to twelve 1/2-inch-deep slits all over the squash. Put the squash in to a medium glass heatproof bowl and microwave on high for 5 minutes. Carefully flip the squash over and microwave on high until a fork easily pierces through the flesh that is exposed on the squash, about 5 additional minutes.
- Allow the squash to cool enough so that you can handle it, then split it in half length-wise. Use a spoon to scoop out the seeds and discard them. Then use a fork to loosen the squash strands and transfer them to a medium bowl. Add the remaining 2 tablespoons olive oil and 1 teaspoon salt. Use your hands to gently work the oil and salt into the squash. Transfer the squash to a serving platter and pour the tomato mixture over the top (along with all of its juices). Top with spoonfuls of the ricotta and garnish with the remaining basil. Serve warm or at room temperature.
YELLOW SQUASH AND TOMATOES
Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, "Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.
Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
STUFFED BAKED TOMATOES
I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.
Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
ROASTED BUTTERNUT SQUASH AND TOMATO SOUP
A wonderful variant of the traditional butternut squash soup. If you can get Muir Glen fire roasted tomatoes, they add a wonderful flavor to this soup.
Provided by ALH7401
Categories Vegetable
Time 1h45m
Yield 1 1/2 quart
Number Of Ingredients 15
Steps:
- Heat oven to 375°F.
- Cut squash in half lengthwise and remove seeds.
- Place squash on a sheetpan, cut side down.
- Bake until soft (Pushing on it with a finger should leave an impression in the flesh).
- Remove flesh from the skin.
- Heat olive oil in a large pan over low heat.
- Still over low heat, cook onion, leeks, carrots, celery, and garlic until soft.
- Add squash and tomatoes, cook gently for 10 minutes.
- Add stock.
- Salt and pepper to taste.
- Simmer for 20-25 minutes.
- Puree in batches until smooth.
- Return to a clean pan and add cream.
- Heat just to a boil.
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